If you are looking for a recipe that is a great for transitioning from summer to fall, this is it! You can use the last of your soft-skinned zucchini and sweet blueberries, but also feel comforted by scent of cinnamon and filling whole wheat. These are muffins that even the most stubborn omnivore will love, believe me, I tested them! Feed them to your children to sneak in more vegetables and fruit under a tasty breakfast guise.
Zucchini Blueberry Muffins [Vegan]
Calories
245
Serves
16 muffins
Ingredients You Need for Zucchini Blueberry Muffins [Vegan]
- 3 Tbsp. Ground Flaxseed Meal
- 1 ¼ Warm Water
- ¾ Cup Coconut Oil, Melted
- 1 Tbsp. Vanilla Extract
- 1 Cup Organic or Raw Sugar
- 2 Cups Shredded Zucchini
- 3 Cups Whole Wheat Flour
- 1 tsp. Sea Salt
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 Tbsp. Ground Cinnamon
- 1 Cup Fresh Blueberries
- ½ Cup Pecans, Chopped
How to Prepare Zucchini Blueberry Muffins [Vegan]
- Preheat oven to 350°F and set aside two cupcake/muffin pans with papers or reusable silicon holders inserted into place.
- Mix warm water with ground flaxseed in a small bowl and set aside for ten minutes, stirring together occasionally until it is a watery gel-like consistency. Add melted coconut oil, vanilla extract, and sugar to the flaxseed and water. Press most of the moisture out of the shredded zucchini and stir it into the wet mixture.
- In a large bowl mix/sift flour, salt, baking powder, baking soda, and cinnamon together. Combine wet mixture to this dry mixture and combine evenly, add in a little more water if you think the batter is too thick; fold in blueberries and pecans.
- Scoop batter into muffin cups with an ice cream scoop, fill them almost all the way full. Bake for 23-27 minutes, or until tooth pick comes out clean.
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Nutritional Information
Per Serving: Calories: 245 | Carbs: 33 g | Fat: 14 g | Protein: 4 g | Sodium: 3 mg | Sugar: 14 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Jackie Sobon: Blogger, Vegan Yack Attack
See My RecipesJackie Sobon blogs at Vegan Yack Attack and is an information-aholic. She loves learning, and is constantly fascinated by new ideas and facts, which led her to a vegan lifestyle and she is more than ecstatic that she did it! Jackie not only enjoys coming up with delicious and new recipes, she also loves making them for others. Her mission is to share fun and easy-to-make recipes with others!
1 1/4 Cups of water to 3 TB flax? it does not specify…